Utilization of liquid nitrogen in cottage cheese preservation technology
UDC 637.1(06)
Semenov B. N., Anistratova Oksana V., Serpunina L. T.
Abstract
The results of using liquid nitrogen for freezing cottage cheese are presented. The advantages of its storage in frozen state in consumer packaging are described. The quality of cottage cheese after 12 and 21 months of storage at–18 °C are assessed.
Keywords: liquid nitrogen, freezing, cottage cheese, consumer packaging, preservation, storage, quality.
Read the full article
Utilization of liquid nitrogen in cottage cheese preservation technology
Abstract
The results of using liquid nitrogen for freezing cottage cheese are presented. The advantages of its storage in frozen state in consumer packaging are described. The quality of cottage cheese after 12 and 21 months of storage at–18 °C are assessed.
Keywords: liquid nitrogen, freezing, cottage cheese, consumer packaging, preservation, storage, quality.
Read the full article
Русский
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